Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki

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If you’re looking for a great place to catch up with friends or simply pop in for a drink, we have a good selection of spirits, wine, larger and ales for you to choose from. In addition to Smuggler’s Cove, Martin is also the co-owner of Hale Pele in Portland, OR, as well as a partner in Chicago’s Lost Lake and San Diego’s False Idol. (Not an entirely new factoid for me. I learned it firsthand from Martin while spending days with him on a bus travelling to Jamaican distilleries as part of an ACR/WIRSPA sponsored tour.) The amount of Angostura bitters in a “dash” is varies widely between the “normal” 4 oz. bottle and the large 16 oz. bottle used at Smuggler’s Cove. (Editorial aside: Really, why would you buy only a 4 oz. bottle? But point taken.)

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The key takeaway from all this is that a rum category from the book is not the same thing as flavor profile. This might seem academic, however the book uses the categories (rather than specific rum recommendations) in every recipe. The first recipe I made after receiving the book was the Golden Gun: Although Martinique today makes nearly all of its rhum today from sugar cane juice (rhum “agricole”), it once made a substantial amount of molasses-based rhum–until a volcano explosion in 1902 wiped out many of the larger molasses-based distilleries.Because of our interest in encouraging people to focus on production method over country of origin or brand, you’ll find very little in the way of brands or countries called for. Even in the case of Lemon Hart 151, which remains unavailable in the US at the time of publication, the important thing to express was that you should look for a 151 with some heft and body to it- the fact that it’s a blended rum is the most important part. So, whether it’s Hamilton 151, Lemon Hart 151, or something very special coming soon (#OFTD!), the idea is the style. When you see a brand, it’s in the case of drinks like a Wray & Ting, which would seem silly otherwise, and when you see a parenthetical country (e.g. Jamaica), it’s because the the drink itself is named for the place (Kingston Palaka, Kaieteur Swizzle, etc.) and it seemed appropriate to be precise.

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A warm welcome awaits you at Smugglers Cove, whether your visiting the local seaside, stopping at our Marstons Inn or looking for a delicious meal to enjoy with all your friends and family. Tiki mugs made before 1970 may not be food safe because of potentially high levels of lead. (Though to be fair to your mug collection, lots of vintage dishware made prior to U.S. lead laws carries the same warning.)The Smuggler’s Cove book plunges into its classification system with all the necessary disclaimers in place. It substantially expands upon the Gargano system above, primarily by adding an age dimension as well as separating molasses/evaporated cane rums from fresh cane rums, e.g. Agricole-style. The categories are best summarized like this: I absolutely agree that the independent bottlers are a fantastic resource. My only wish is that even more of the European bottlers like Bristol were available here. Whether your bringing the whole family or enjoying a night off from the kids, we have plenty of options for everyone.How about trying one of our show stopping burgers such as the Ultimate Spicy Beef Burger? Or, If you fancy a pub classic, try our hand-battered fish and chips.

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You don't have permission to access "http://www.hoseasons.co.uk/holiday-parks/wide-horizons-holiday-park-whhp/smugglers-cove-lp19442" on this server. Smugglers Cove offers fun for all the family with our Summer Tubing Park, Crazy Golf, Corn Maze, Timber Maze, and the Golf Range! The first palette naturally starts with Donn Beach, covering the birth of Tiki in the immediate post-Prohibition era. Under sours, you’ll find lime, grapefruit and orange juices. In the tropical fruits section are pineapple and passionfruit. If you limited yourself to the ingredients from the first palette, you could probably approximate a Donn Beach recipe from the early days of Tiki. Noticeably absent from this palette are lemon and orgeat, staples of many later recipes. Pop into the Smugglers Rest Café for stone baked pizza, ice cream, crepes, waffles and cold drinks.Thanks Martin! Your additional insights are very much appreciated and will add in a great way to the discussion. I know they’ll help better frame the issue when I talk about it. Donn Beach, the man who invented Tiki, is buried at the Punch Bowl Cemetery on Honolulu, HI. (If only I’d have known that when I was there a few years ago!) As a teaser before jumping into my thoughts about the volume overall, here are ten of my favorite factoids from within: One of my personal highlights from the book is the methodical breakdown of Tiki ingredients into three distinct palettes corresponding to Donn Beach, Trader Vic, and the Golden Era (1950s and 1960s). Each palette has these subsections:

Smuggler’s Cove: Exotic Cocktails, Rum, and the Navigating Smuggler’s Cove: Exotic Cocktails, Rum, and the

Although many bars include fire as part of their Tiki drink experience, most of them simply light overproof rum on fire, which yields only a small, blue flame. A much better fuel source is a bread crouton soaked in high-proof lemon extract. At around 160 proof with lots of burnable oil, a lemon-extract fueled flame is much larger and more visible. Somewhat of a “Tiki insiders” secret for years, the book puts the technique squarely into mainstream awareness. (Have a fire extinguisher at the ready, if you venture into home testing.) When juicing limes and lemons by hand, go easy on them. If you squeeze too hard to get the last few drops out, you’ll get a lot more bitterness from the skin oil and pith, which tastes bad in a drink. Steve Crane, the man behind the The Luau and the Kon Tiki chain of restaurants (the book refers to him as Tiki’s “Third Man,” behind Donn Beach and Trader Vic) was a Hollywood actor and was married to the famous actress Lana Turner. Nothing beats a classic British Carvery. Ours is served fresh and features succulent slow-cooked meats, home-made Yorkies & veg that changes to suit the season! It would be beneficial if this additional nudge (in parenthesis) was used more widely throughout the recipes.Although Martin himself owns one of the last remaining bottles of the incredibly expensive Wray & Nephew 17 (the original Mai Tai rum), he’s never actually tasted it.